A week of Zucchini ~ Day 2 ~ Curried Zucchini Soup
Inspired by a recipe in Bon Appetit, I used two curry spices, traded the vegetable oil for coconut oil and added both toasted shredded coconut and cashews to the final dish. I was pleasantly surprised with a thick, creamy and delicious soup.
3 Tb coconut oil
2 large zucchini
1 medium onion
1 1/2 Tb sweet curry powder
1 1/2 Tb madras curry powder
4 C chicken broth
1/3 C unsweetened shredded coconut, toasted
1/3 C raw cashew halves, toasted
After washing zucchini, chop into medium dice. Finely dice onion.
Heat coconut oil in a large saucepan to medium. Add zucchini, onion, salt, both curry powders and pepper. Cook until tender, about 8-10 minutes. Add the chicken broth and bring to a boil. Reduce heat and simmer until very tender, 25-30 minutes. Remove from heat and set aside. When cool, puree in a blender or food processor until smooth. Reheat just before serving. Garnish with sour cream, shredded coconut, chopped cashew pieces and cilantro leaves. No one will know zucchini is involved unless you tell them. Serves 4